Anoxic Washed Pink Bourbon

€11,90 €59,50/kg

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This Pink Bourbon from Jorge Elías Rojas at Finca El Jardín in Tolima, Colombia, is a vibrant example of careful, innovative coffee production. Grown at high altitude and processed using the anoxic washed method — where cherries ferment without oxygen before being washed and dried — it delivers exceptional clarity and sweetness. The cup reveals floral aromas, red berry notes, and a bright, balanced acidity that captures the essence of Tolima’s highlands.

About this coffee

Producer
Jorge Elías Rojas

Region
Planadas

Origin
Colombia

Varietal
Pink Bourbon

Process
Anoxic washed

Harvest
2025

Produzent
Jorge Elías Rojas

Region
Planadas

Herkunftsland
Kolumbien

Prozess
Anoxisch gewaschen

Varietät
Pink Bourbon

Ernte
2025

Sweetness

Complexity

Acidity

It's all about the coffee

At Sandbox, we embrace innovation and challenge the status quo. That’s why we don’t differentiate between espresso and filter roasts, and we use only light roasts to bring out the best in our coffee. We encourage you to explore and experiment with our coffees—whether you prefer filter, espresso, or flat white, make it your own. Be curious, enjoy the journey and let’s learn from each other!

About the producer

Jorge Elías Rojas

Jorge Elías Rojas is a fourth-generation coffee farmer from Planadas, Tolima, Colombia. At his farm Finca El Jardín, located around 1,850 m above sea level, he cultivates varieties like Pink Bourbon and Geisha with a strong focus on innovation and quality. Known for his precise fermentation methods and sustainable farming, Jorge produces coffees celebrated for their clarity, sweetness, and distinctive regional character.

About the varietal

Pink Bourbon

Pink Bourbon is a rare hybrid variety thought to originate from the crossing of Red and Yellow Bourbon. It’s prized for its complex and vibrant cup profile — often showcasing floral aromas, bright acidity, and a refined sweetness reminiscent of tropical fruit or red berries. Grown mainly in Colombia, Pink Bourbon requires careful cultivation due to its sensitivity and lower yield, but its exceptional flavor makes it a favorite among specialty coffee producers and roasters.

Process

Anoxic washed

The anoxic washed process starts by placing freshly harvested coffee cherries in sealed tanks where oxygen is completely removed. In this controlled environment, fermentation happens under pressure, allowing specific microorganisms to develop unique flavors without unwanted oxidation. After fermentation, the coffee is fully washed and then dried. This method combines the clean, bright profile of a washed coffee with the enhanced sweetness and complexity from the anoxic stage — resulting in a cup that’s both vibrant and layered.